Charred Eggplant with Za’atar, Herbs, and Goat Cheese
★★☆☆☆
Ingredients
- 3 Italian eggplants (about 1 3/4 pounds total), quartered lengthwise
- 1/3 cup extra-virgin olive oil (78.9 ml)
- 1 Tbsp za’atar, plus more for sprinkling (14.8 ml)
- 1 Tbsp sumac, plus more for sprinkling (14.8 ml)
- Salt and freshly cracked black pepper
- 2-3 ounces goat cheese
- 1/2 cup arugula (118 ml)
- 1 handful each torn fresh basil, mint, and dill
- 1 lemon, zested and juiced
Instructions
- Preheat grill to medium-high heat, about 400°F (200°C). \n2. Drizzle eggplant with olive oil and toss to coat. Sprinkle with za’atar and sumac. Season with salt and pepper. Rub seasonings into the eggplant, coating evenly. \n3. Grill eggplant on each cut side for 5 minutes. Turn skin-side down and grill for 2 more minutes, or until tender with grill marks. \n4. Transfer eggplant to a platter. Scatter with herbs, arugula, lemon zest, and a drizzle of lemon juice. Crumble goat cheese on top and finish with a sprinkle of sumac and more za’atar.
Wine Pairing: Light White (Sauvignon Blanc) — A light, crisp white wine such as Sauvignon Blanc.